In the bowl of a stand mixer fitted with a hook attachment, add the flour and the salt and mix well. Form a well in the center, add the eggs and the beer. Mix on a low speed until the dough, eggs and beer are incorporated, about 6 minutes. Remove from the mixer and kneed on a well floured surface until smooth and elastic, at least 10 minutes to remove all air pockets. Form a ball and brush with olive oil. Cover and allow to rest at room temperature for about 30 minutes.

Cut the dough into two equal halves. Cut each half into equal thirds to give you 6 equal sized pieces. Keep all dough covered that you are not working with.

Flatten each dough section into a long oval. Pass through the pasta roller at the widest setting. Close the pasta roller one notch and pass through again. Close the pasta roller again pass the pasta through again. Add flour to the pasta with each each pass through the pasta roller. Continue to do this until the pasta is thin. I used the Kitchen Aid Pasta Roller Attachment with the narrowest setting at 4.

Switch to the fettuccinie cutter pasta roller and cut each flattened pasta section into fettuccinie ribbons.

Allow to dry on a pasta drying rack or laid flat on a baking sheet for about 15 minutes.

Add pasta to a pot of lightly salted boiling water until cooked through, about 5-8 minutes.